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1
FOR THE WINGS, combine the soy sauce, sake/dry sherry, mirin, sugar, yuzu zest, ginger and chicken stock in a pan. Bring to the boil and let simmer for 5 minutes. Then in the last minute, add cornflour mixture, let cook for a minute then take off heat. Allow to cool completely.
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2
While the marinade is cooling, gently poke the wings with the tip of a sharp knife, making little slits so the marinade can find nooks to hide itself.
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3
Once marinade is cold, pour in a large bowl and add chicken. using a spoon, mix wells o chicken pieces are coated well with the marinade. Refrigerate for at least 4 hours or overnight.
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4
To cook, remove chicken from marinade (and discard marinade or cook for 5 - 10 minutes shoud you wish to sauce) and place on a tray. Roast in the centre of a (pre-heated) oven at 250 degrees centigrade for 25 - 30 minutes, until darkened bronze and glazed. Serve with the Japanese mayo dip
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5
FOR THE YUZUKOSHO, in a mortar, combine the chopped red chilies, yuzu zest and salt and gently pound till you get a paste. Set aside for mixing into the mayo
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6
FOR THE MAYO, combine the yuzukosho and rice vinegar in a glass bowl. Let sit for a few minutes. Stir to loosen the paste and combine it with the vinegar.
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7
Add the mayo, yogurt and mirin to the yuzukosho-vinegar mix and stir well to combine. Adjust seasoning as required. Serve with chicken wings
